Outback Steakhouse Bushman Bread

By mollydahma

This is one of the easier restaurant recipes to make. So easy, its something you could probably do several times a week, regrdless of what you're serving. The real OUtback Steakhouse Bushman Bread does NOT contain food coloring or instant coffee. If the recipe you've been using calls for these items, throw it away. You'll also notice this recipe uses real molasses and rye flour. That's what gives you that distinct rich flavor others are trying to recreate. If you want to try this with your bread machine, simply add the ingredients in the order the manufacturer suffests. Put your bread machine on "dough" and when it's complete, form into loaves by hand and let rise.

Ingredients

• 1/2 cup warm water
• 1 T sugar
• 1 cup warm water
• 1/2 cup dark molasses
• 1 T salt
• 2 T oil
• 2 cups rye flour
• 2 1/2 - 3 cups bread flour

Preparation

Step 1

1. Preheat your oven to 375 degrees
2. Soften yeast in 1/2 cup warm water
3. Stir in the sugar and let stand 6
minutes or until its bubbly
4. In large mixing bowl combine the
yeast/water combo above along with
1 cup warm water with molasses, salt,oil and rye flour
5. Mix this until it makes a nice
smooth batter
6. Work in the bread flour until the
dough is smooth and no longer
sticky. It should be very pliable and
elastic.
7. Knead the dough for a few minutes and
then let it rise in a greased bowl
until it's doubled.
8. Punch the dough down and shape into
2 round loaves.
9. Place the loaves a few inches apart
on a greased and cornmeal dusted
cookie sheet. Sprinkle a bit of the
cornmeal over the top of the loaves
as well
10 Let loaves rise in a warm place
until doubled
11. Bake loaves at 375 degrees for
about 30 minutes or until the
crust makes a hollow sound when
tapped.
12. This bread is supposed to freeze
very well